Complementary food plan + pigeon and red mushroom soup
Ingredients
- Squab 1
- Russula 5 florets
- Ginger slices Appropriate amount
- Wolfberry Appropriate amount
- Salt Appropriate amount
- MSG Appropriate amount
- Cooking wine Appropriate amount
- White sugar Appropriate amount
Steps
1. A squab
2. Cut into small pieces
3. Soak red mushrooms for hair
4. Put water in the pot and boil
5. Blanch the pigeon meat
6. Deal with it
7. Cut the ginger into thin slices
8. Remove the heads from the soaked red mushrooms
9. Prepare a casserole
10. Put in the squab
11. After putting everything in, add water
12. Don’t add too much water
13. Add ginger slices
14. Add appropriate amount of salt
15. A little cooking wine (to remove fishy smell)
16. Close the lid
17. Place it on the electric ceramic stove, turn up the heat and bring it to a boil
18. After boiling, turn to medium to low heat and simmer for 10 minutes
19. Add red mushrooms
20. Internal organs
21. Use chopsticks to turn the meat over
22. Cover the lid again and keep simmering on low heat for 15 minutes
23. Wash the wolfberries
24. Join
25. Add MSG and sugar for seasoning
26. The pigeon soup is ready and fragrant
27. Finished product picture
28. Finished product picture
